Sour Cherry Pierogi Recipe 

Who doesn’t love to treat themselves to a deliciously sweet meal every now and then? This Eastern European delight is a modern twist to a classic pierogi (ravioli) recipe, which is fresh and ideal for warm summer nights.

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2 cups flour

1/4 tsp salt

1/2 tsp sugar

3 tbsp oil

1/2 cup water

Filling and sauce:

1 jar cherries in juice

1-2 tbsp sugar

1.5 tbsp cornstarch

1/4 tsp cinammon

Mint leaves and whipped cream as topping


  1. To make the dough, mix flour, salt, oil and water into a medium-sized bowl. Then simply cover the dough in a plastic wrap, and allow it to rise.
  2. For the sauce and filling, pour the cherries and juice through a sieve and into a saucepan. The strained cherries should have their own bowl, and set them aside to use as the pierogi filling.
  3. Add one tablespoon of sugar (or slightly more if you prefer a sweeter filling), then add the cornstarch, cinnamon, and juice into a pan and stir. Heat the cherry juice, and stir until it thickens. Remove from heat, and leave it aside to cool.
  4. Prepare the dough for the pierogi and kneed on a lightly floured surface. Remove a walnut-sized piece from the dough, then flatten with a rolling pin to create a small circle.
  5. Place 3-4 drained cherries in the centre of the dough, then press edges together with your fingers (or use a fork).
  6. Bring a large pot of water to boil, then cook 4-5 pierogi at a time so they don’t overlap. Cook until they begin to float, then remove and let them cool down. Serve with mint leaves or a generous serving of your favourite whipped cream over the top.

Image and Recipe via Vegalicious